Roasted Brussels Sprouts With Asian Mushrooms And Miso Sesame Glaze

TRULY HEALTHY

When it comes to healthy food that tastes great, nobody does it better than True Food Kitchen. With a menu inspired by Dr. Andrew Weil’s anti-in¬flammatory diet, True Food Kitchen’s seasonal menu offers delicious locally sourced dishes displaying Mediterranean, Asian, and California in¬fluences. TFK shared its delicious and healthful recipe for roasted Brussels sprouts with us.

ROASTED BRUSSELS SPROUTS WITH ASIAN MUSHROOMS AND MISO SESAME GLAZE
Makes 3 to 4 servings

INGREDIENTS
4 cups Roasted Brussels Sprouts
1/2 cup Asian Mushrooms
4 ounces Miso Sesame Vinaigrette
1 tablespoon toasted sesame seeds
15 chili threads
For the Roasted Brussels Sprouts
2 pounds (raw weight) Brussels sprouts (end removed and halved)
1 ounce grapeseed oil
1 pinch of kosher salt
1 pinch of ground black pepper

Instructions:

1. Preheat the oven to 450°F (use a convection oven if possible)
2. Toss together all the ingredients in large mixing bowl. Transfer the mixture to a baking sheet and roast in the oven for 6 minutes.
3. Remove from the oven and stir the Brussels sprouts very well. Return to the oven and roast for an additional 5 to 6 minutes, or until the Brussels sprouts are caramelized and tender.

For the Asian Mushrooms
2 cups shiitake mushrooms (stems removed, cut into 1/4-inch strips)
2 cups oyster mushrooms (torn into 1-inch strips)
1 1/4 cups grapeseed oil
2 tablespoons fresh lime juice
1 pinch of kosher salt

Instructions:

1. Preheat the oven to 450°F (use a convection oven if possible)
2. Toss together all the ingredients in a large mixing bowl. Transfer the mixture to a baking sheet and roast in the oven for 9 to 10 minutes, or until the mushrooms are caramelized.
3.  

For the Miso Sesame Vinaigrette
1/2 cup rice wine vinegar
1 teaspoon sambal oelek
2 tablespoons low-sodium soy sauce
1/2 teaspoon evaporated cane sugar
1/2 teaspoon kosher salt
2 tablespoons white miso paste
1/2 teaspoon sesame chili oil
1 cup grapeseed oil

Instructions:

1. Place all the ingredients in a mixing bowl. Whisk well until all the miso paste is dissolved.
   For plating
   • Preheat the oven to 450°F.
   • Toss the Brussels sprouts, mushrooms, and vinaigrette together in a large mixing bowl.
   • Transfer the mixture to a baking sheet, place in the oven, and warm until hot (about 4 to 5 minutes).
   • Transfer to a large platter and garnish with sesame seeds and chili threads.